Garnish:
Black olive
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 5/6 fl oz | Black Tears cacao & coffee spiced rum |
| 5/12 fl oz | Vermouth di Torino |
| 1/3 fl oz | Dark crème de cacao liqueur |
| 1 pinch | Salt |
| 5 drop | Citric acid solution (1tsp citric acid dissolved in 90ml water) |
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Review:
Chocolate and coffee flavours from the spiced rum are central to this spirit-forward aperitivo/digestivo.
History:
Adapted from a recipe created in 2019 by Jorge A. Conde at Smoke & Mirrors, Singapore.
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